Preparation time: 10 minutes
Waiting time: 24+ hours
Est. price: 2,00 Euros / 150g (Germany)
Ingredients:
150g cashews
1 garlic clove
20g yeast flakes
10g fresh parsley
small piece of onion
olive oil
Optional:
tandoori
black sesame
turmeric
Soak the cashews overnight with water. Blend them with a clove of garlic (or garlic powder), a small piece of onion and half a cup of water. It should give you a creamy sauce, the less liquid the better. Chop parsley into fine pieces and add it with olive oil to the ground cashews. Wrap a cloth around the cream and store it in the fridge overnight again. Surplus liquid will be soaked away and leaves you with a moldable chunk. You can serve now. Or you can form small balls and roll them thru spices you like. They turn out excellent spreads for bread or a dip for potatoes, too.
Your cravings for real udder cheese will diminish with this one!
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